Layered Gazpacho Salad

Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 9

Ingredients

Lemon-Garlic Vinaigrette

1/2: cup olive or canola oil

1/4: cup red wine vinegar

2: tablespoons lemon juice

1: teaspoon salt

1/4: teaspoon pepper

1: clove garlic, finely chopped

Salad

1: bag Mediterranean lettuce blend

2: medium tomatoes, diced (2 cups)

2: medium cucumbers, diced (2 cups)

1: medium green bell pepper, chopped (1 cup)

1/2: cup finely chopped red onion

2: hard-cooked eggs, chopped

1: cup seasoned croutons

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Directions

1 In tightly covered container, shake all vinaigrette ingredients until well blended.
2 In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

EXPERT TIPS

Expert Tips

Traditional gazpacho is an uncooked tomato-based cold vegetable soup originating in southern Spain. It features a pureed or finely chopped combination of bell peppers, cucumbers, onions, celery, garlic, vinegar, oil and sometimes lemon juice.

Tomatoes, green bell peppers and cucumbers give you a hefty dose of vitamins A and C in this tasty salad combination.

Got questions? Our experts have the answers. Ask Betty now.